CRANBROSIA GELATIN MOLD
Made this for Christmas 2006. Was a hit.....so yummy and quite easy for preparation. I threw frozen cranberries in my food processer and they were chopped perfectly.
Provided by CookingMonster
Categories Gelatin
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine cranberries and sugar.
- Let stand for 30 minutes or until sugar is dissolved, stirring occasionally.
- Drain juice from oranges and pineapple,reserving 3/4 cup juice.
- Cut pineapple into small pieces.
- Set fruit aside.
- In a small saucepan, sprinkle gelatin over reserved juice; let stand for one minute.
- Cook and stir over low heat until gelatin is dissolved, about 2 minutes.
- Add to cranberry mixture; stir in oranges and pineapple.
- Fold in sour cream.
- In a small mixing bowl, beat cream until it begins to thicken.
- Add confectioners sugar, beat until soft peaks form.
- Fold into fruit mixture.
- Pour into a 6 cup ring mold or 12 individual mold lightly coated with nonstick cooking spray.
- Refrigerate until set.
- Unmold before serving.
Nutrition Facts : Calories 307.8, Fat 13.8, SaturatedFat 8.5, Cholesterol 42.7, Sodium 55.4, Carbohydrate 32.7, Fiber 1.8, Sugar 27.9, Protein 16.1
AMBROSIA GELATIN MOLD
I'm posting this here on Zaar for safekeeping. I'm going try this yummy-sounding salad soon. The woman, (Debbie Sinor), who's mom invented this recipe came in runner-up in a recipe contest. She serves it on New Year's Day, and says she always holds true to her mother's tradition, leaving one maraschino cherry whole. Whoever gets the whole cherry will have good luck in the new year!
Provided by Chef PotPie
Categories Tropical Fruits
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour.
- Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.
Nutrition Facts : Calories 470.5, Fat 18, SaturatedFat 15.7, Sodium 259.3, Carbohydrate 76.5, Fiber 4.3, Sugar 67.5, Protein 6.7
CRANBROSIA GELATIN MOLD
Guests 'ooh' and 'aah' when I bring out this fancy fruit-filled ring. Garnished with mint, sugared cranberries and mandarin oranges, it's one brunch show stopper that's pretty enough to serve as a dessert!
Provided by Allrecipes Member
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar is dissolved, stirring occasionally. Drain juice from oranges and pineapple, reserving 3/4 cup juice. Cup pineapple into small pieces. Set fruit aside.
- In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; stir in the oranges and pineapple. Fold in sour cream.
- In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold or 12 individual molds lightly coated with nonstick cooking spray. Refrigerate until set. Unmold before serving.
Nutrition Facts : Calories 257 calories, Carbohydrate 32.9 g, Cholesterol 42.7 mg, Fat 13.7 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 8.5 g, Sodium 27.8 mg, Sugar 29.1 g
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